1 1/2 c. water
1 can tomato soup
1 can large tomatoes
2 med. onions
1 lg. green pepper (chopped)
3 tbsp. vinegar
1 1/2 tbsp. sugar
3 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. dry mustard
1 tsp. paprika
1/2 bottle bar-b-q sauce
1 tsp. chili powder
1/2 tsp. garlic powder or salt
1/2 tsp. celery salt
1/2 tsp. cayenne pepper
1 tbsp. Kitchen bouquet
1 tbsp. liquid smoke
2 tbsp. chopped parsley
4 lbs. chuck roast

Cook meat about 3 to 4 hours on low heat, with 1 cup of water. Shred meat when done (use two forks for shredding). Combine all the ingredients into a large pot and let simmer until meat is done, stirring occasionally.

When meat is done and shredded, put meat in pot with sauce. Heat up and serve on potato rolls or hamburger rolls!